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    Crispy Tofu and Bok Choy Sheet-Pan Ramen

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    Pixicook editorial team

    A delicious and easy-to-make sheet-pan meal featuring crispy tofu, tender bok choy, and ramen noodles with a flavorful marinade.

    Ingredients for Crispy Tofu and Bok Choy Sheet-Pan Ramen

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Instant Ramen Noodles, Soaked and drained

    0 oz

    Substitute chevron-down

    Sesame Oil

    tablespoons

    Substitute chevron-down

    Neutral Oil

    tablespoons

    Substitute chevron-down

    Soy Sauce

    tablespoons

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Extra-Firm Tofu, Patted dry and cut into slices

    0 oz

    Substitute chevron-down

    Baby Bok Choy, Trimmed and quartered lengthwise

    each

    Substitute chevron-down

    Cilantro

    handful

    Substitute chevron-down

    Hoisin Sauce

    tablespoons

    Substitute chevron-down

    Maple Syrup

    tablespoons

    Substitute chevron-down

    Garlic, Grated

    cloves

    Substitute chevron-down

    Sesame Seeds

    teaspoons

    Substitute chevron-down

    How to Make Crispy Tofu and Bok Choy Sheet-Pan Ramen

    1. Preheat Oven and Prep Noodles

    Set your oven to 450°F with racks on the top and bottom positions. Boil water in a kettle or pot. Place ramen noodles in a bowl and cover with boiling water. Soak for 5 minutes, then drain and set the bowl aside for later use.

    2. Create Marinade

    In a medium bowl, whisk together 2 tablespoons hoisin sauce, 1 tablespoon sesame oil, 1 tablespoon maple syrup, grated garlic, and sesame seeds.

    3. Season Noodles

    On a sheet pan, combine drained noodles with 2 tablespoons sesame oil, 1 tablespoon neutral oil, 2 tablespoons soy sauce, and 1/2 teaspoon kosher salt. Toss well and spread out evenly.

    4. Marinate Tofu

    Dip tofu slices in the marinade, ensuring both sides are coated. Arrange the slices on the sheet pan, moving noodles aside so tofu is directly on the pan. Set aside leftover marinade.

    5. Bake Tofu and Noodles

    Bake the sheet pan on the bottom oven rack for 15 minutes, until tofu begins to firm up.

    6. Season Bok Choy

    In the reserved bowl, mix baby bok choy with remaining 1 tablespoon neutral oil and 1/2 teaspoon kosher salt.

    7. Add Bok Choy to Pan

    Remove the sheet pan from the oven, add seasoned bok choy, and return to the top rack. Bake for an additional 4-7 minutes until bok choy is tender and has crispy edges, and noodles are crisped up.

    8. Finish and Serve

    Drizzle remaining marinade over the sheet pan contents, garnish with cilantro leaves, and serve immediately.

    Variations

    Core Recipe

    Sheet-Pan Noodle Stir-Fry. Key Elements of the Core Recipe

    Sauce Adjustments

    Peanut Sauce

    Garnish and Toppings

    Pickled Vegetables

    Marinade Variations for Tofu

    Citrus Soy

    Ramen Seasoning Twists

    Five Spice

    Pitfalls and tips

    Quality Ingredients

    Start with the best ingredients you can find. For tofu, opt for a high-protein, super-firm variety to get the crispiest results without pressing. Fresh bok choy should be vibrant and crisp; avoid any with limp leaves.

    Tofu Prep

    To achieve the crispiest tofu, pat it dry thoroughly before marinating or seasoning. This removes excess moisture, which can inhibit browning. If you have time, pressing the tofu for 20-30 minutes can also help.

    Spatial Awareness

    Don't overcrowd your sheet pan. Spread the tofu and bok choy in a single layer, giving them room to breathe. This ensures each piece roasts properly rather than steams.

    Taste as You Go

    Adjust seasonings at each stage. The tofu's marinade, the bok choy's roasting seasoning, and the ramen broth all need to be balanced individually to create a harmonious final dish.

    Marinade Magic

    Elevate your tofu by creating a flavorful marinade. Use a combination of soy sauce, sesame oil, a touch of maple syrup for sweetness, and either grated ginger or garlic for depth. Allow the tofu to marinate for at least 15 minutes. For a deeper flavor, marinate it for a few hours in the fridge.


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